why make this recipe
Creamy Cajun White Chicken Chili is a delicious twist on traditional chili. It combines creamy texture with robust Cajun flavors, making it perfect for chilly nights or cozy gatherings. This dish is not only comforting but also full of protein and veggies, which makes it a hearty meal. Plus, it’s simple to make and can feed a crowd!
how to make Creamy Cajun White Chicken Chili
Ingredients:
- 2 tbsp olive oil
- 1 medium onion (diced)
- 1 stalk celery (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 lb boneless chicken thighs (or boneless chicken breasts)
- 1 tbsp Off The Chain seasoning (or Cajun seasoning)
- 1 tbsp Cajun seasoning
- 1 tsp ground cumin
- 4 cups chicken broth
- 1 15 oz can white beans (great northern or cannellini) (drained)
- 1 4 oz can green chiles
- 1 15 oz can sweet corn, drained
- 1/2 cup heavy cream
- 8 oz cream cheese (softened)
- 1/2 cup shredded Monterey Jack (or pepper jack)
- Juice of 1 lime
- Salt and pepper (to taste)
- Sliced jalapeños
- Tortilla chips or corn chips
- Avocado (sliced)
- Shredded cheese
- Fresh cilantro (chopped)
Directions:
- Season the Chicken: Rub chicken thighs with Off the Chain seasoning and set aside.
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Sear chicken for 3-4 minutes per side, then remove and set aside.
- Sauté Vegetables: In the same pot, sauté onion, bell pepper, and celery for 4-5 minutes. Add garlic and cook for 30 seconds.
- Build Flavor: Stir in Cajun seasoning and cumin; cook for 1 minute to toast the spices.
- Simmer: Add chicken broth, white beans, chiles, and corn. Return chicken to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
- Shred Chicken: Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Make it Creamy: Stir in heavy cream, cream cheese, shredded cheese, and lime juice. Simmer for 5-7 minutes until thick and creamy.
- Taste & Adjust: Season with salt, pepper, or extra Cajun seasoning to taste.
- Serve & Garnish: Serve in bowls and top with cilantro, jalapeños, tortilla chips, avocado, or extra cheese.
how to serve Creamy Cajun White Chicken Chili
Serve Creamy Cajun White Chicken Chili hot in bowls. Top each serving with fresh cilantro, jalapeños, and any of your preferred toppings like avocado slices or tortilla chips. This adds a nice crunch and enhances the overall flavor!
how to store Creamy Cajun White Chicken Chili
To store leftovers, allow the chili to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage—just make sure it’s in a freezer-safe container. It will keep well for up to 3 months.
tips to make Creamy Cajun White Chicken Chili
- For extra heat, add more Cajun seasoning or fresh chopped jalapeños.
- Use leftover rotisserie chicken to save cooking time.
- Adjust the thickness by adding more cream for a creamier texture or more broth if you prefer it soupy.
variation
You can swap out chicken for shredded turkey for a different taste. If you want a vegetarian option, use chickpeas or extra beans instead of chicken, and replace the chicken broth with vegetable broth.
FAQs
1. Can I use different beans?
Yes! You can use any type of beans you like, such as black beans or pinto beans.
2. Is this recipe spicy?
The spice level can be adjusted based on the Cajun seasoning you use. You can always start with less and add more to suit your taste.
3. Can I make this dish in a slow cooker?
Absolutely! You can sear the chicken first, then add all ingredients to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours until the chicken is fully cooked.
Creamy Cajun White Chicken Chili
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
A delicious twist on traditional chili with creamy texture and robust Cajun flavors, perfect for chilly nights.
Ingredients
- 2 tbsp olive oil
- 1 medium onion (diced)
- 1 stalk celery (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 lb boneless chicken thighs (or boneless chicken breasts)
- 1 tbsp Off The Chain seasoning (or Cajun seasoning)
- 1 tbsp Cajun seasoning
- 1 tsp ground cumin
- 4 cups chicken broth
- 1 15 oz can white beans (great northern or cannellini) (drained)
- 1 4 oz can green chiles
- 1 15 oz can sweet corn, drained
- 1/2 cup heavy cream
- 8 oz cream cheese (softened)
- 1/2 cup shredded Monterey Jack (or pepper jack)
- Juice of 1 lime
- Salt and pepper (to taste)
- Sliced jalapeños
- Tortilla chips or corn chips
- Avocado (sliced)
- Shredded cheese
- Fresh cilantro (chopped)
Instructions
- Rub chicken thighs with Off the Chain seasoning and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Sear chicken for 3-4 minutes per side, then remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery for 4-5 minutes. Add garlic and cook for 30 seconds.
- Stir in Cajun seasoning and cumin; cook for 1 minute to toast the spices.
- Add chicken broth, white beans, chiles, and corn. Return chicken to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Stir in heavy cream, cream cheese, shredded cheese, and lime juice. Simmer for 5-7 minutes until thick and creamy.
- Season with salt, pepper, or extra Cajun seasoning to taste.
- Serve in bowls and top with cilantro, jalapeños, tortilla chips, avocado, or extra cheese.
Notes
For extra heat, add more Cajun seasoning or fresh chopped jalapeños. Use leftover rotisserie chicken to save cooking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg